Orzo Salad II

Orzo Salad II
1 1/2 Orzo, dried
15 oz. Garbanzo Beans (I used dried beans that I dehydrated, canned works fine, too)
1 1/2 cup Grape Tomatoes, halved
1/2-3/4/cup Raspberry Vingiarette (to taste)
1/2 cup Fresh Basil, chopped
1/4 cup Fresh Mint Leaves, chopped
1-2 cups Casero Cheese, cubed (Mexican Cheese)

Cook the Orzo. If you are not serving vegetarians, you can cook it in 4 cups of chicken broth for a nice flavor. Drain. In a bowl mix the orzo, garbanzo beans, tomatoes, basil, mint and cheese. Toss to mix well. Toss with the raspberry vinaigrette, beginning with a small amount. The dressing should brighten the flavors, not drown them out.

This keeps and travels well.